I think this place screams for an OKCTalk Meat Up.


I’ll see myself out.

[/COLOR]was looking for the line 'bent, folded, spindled, and mutilated' and left disappointed. : )


HA! .... Well fortunately the pulled pork at Edge Craft was none of those or you would have heard it..... And not to be too nitpicky but it's "Chopped, folded, spindled, and mutilated." ;)

I think like most sausages served in Central Texas these are uncured.... Generally they are a fresh sausage that may get made the night before or morning of and smoked and eaten within a day.

Here is a traditional Central Texas Hot Guts recipe from Meathead at Amazing Ribs.



2 teaspoons whole black peppercorns
▢2 teaspoons fresh ground black pepper
▢1 tablespoon mild American paprika (https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/science-chiles-peppers-and-hot-sauces/#paprika)
▢2 teaspoons garlic powder
▢2 teaspoons Morton coarse kosher salt (https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/science-salt/)
▢2 teaspoons rubbed sage
▢2 teaspoons cayenne, chipotle, or other hot chile powder or flakes
▢1 medium green jalapeno
▢½ small onion
▢3 garlic cloves
▢20 ounces ground pork butt
▢12 ounces ground beef chuck
▢⅓ cup very cold water
▢4 feet pork sausage casings

[/COLOR]was looking for the line 'bent, folded, spindled, and mutilated' and left disappointed. : )

i've been making a lot of sausage lately... all of the pics i've seen of edge craft's (yours included) look a little grey. does it look like that in person? if so, i guess they're not putting any cure #1 in there. i *think* they made the hot dogs in house at maple's... while i loved that place, i absolutely hated the hot dog that i tried from there. granted, i take some responsibility for ordering a hot dog at a barbecue joint. it wasn't cured at all and basically had no spices in it... basically took two bites and said, 'nope.'

The sausage I had at Edge was not gray; it was a pale redish/pinkish color.

I think like most sausages served in Central Texas these are uncured.... Generally they are a fresh sausage that may get made the night before or morning of and smoked and eaten within a day.

ok, i see... they must smoke them relatively hot then. i'd think that the typical smoked sausage cook cycle would put you in the danger zone without a little something to help keep pathogens at bay.

i've tried a recipe very similar to the one you included... i really liked the spice profile. however, almost every time i've made sausage with beef in it, i've had trouble getting the meat to bind correctly. i've generally had much better luck with pork.

The sausage I had at Edge was not gray; it was a pale redish/pinkish color.

good to know... sometimes the color balance on photos throws things off from real life.

i've had trouble getting the meat to bind correctly. i've generally had much better luck with pork.

I've seen a few other recipes that call for powdered milk. They may be using that to bind the beef better.

I've seen a few other recipes that call for powdered milk. They may be using that to bind the beef better.

i've been through powdered milk and have been having some good luck with soy powder... don't think i've tried that with beef yet. it sucks putting so many hours into something only to have it turn out not so great. so, i kind of gave up on beef sausage for the last year... but maybe it's time to try again. lol... sometimes feels like sausage making is half mad science.

i've been through powdered milk and have been having some good luck with soy powder... don't think i've tried that with beef yet. it sucks putting so many hours into something only to have it turn out not so great. so, i kind of gave up on beef sausage for the last year... but maybe it's time to try again. lol... sometimes feels like sausage making is half mad science.

I've wanted to get into it for awhile but just haven't had the time or space.... Hopefully when we get the new house built at the farm and I finally have the kitchen of my dreams. I'll be able to delve into it but so far it's been limited to making breakfast sausage when pork butts are on sale.

Talked to Edge. Sold out in 4 hours on Friday. Lots of old friends from Maples came in. This is a great place! Can’t wait to try!

I stopped by today.

https://photos.app.goo.gl/xTaX1RayEq5adc8y9

I came in at about 12:15 and the sausage was already sold out. Grabbed what I could. Good call on the turkey everybody that called it. My favorites were the rib, turkey, brisket, and then pulled pork. The pulled pork I thought was the only one that required the sauce, which the sauce I believe is a little thinner than what was at Maples? Has more spices in it though.

All the sides were good, and the banana pudding was good too. I never got it at Maples, but there are banana slices at the bottom. The potato salad had a bit of vinegar in it which I thought was odd, but they quartered the potatoes instead of diced which I liked.

If/when I go back I'll probably get try the sausage, and get a variation of turkey, ribs, elote, mac & cheese, and the banana pudding. Turns out I could walk there, or scooter if one ever ends up in my neighborhood.

I believe is a little thinner than what was at Maples? Has more spices in it though.


I felt like the sauce was a little more like the original sauce at Maple's that they only had for a brief time and then switched to a thicker sauce. It was more vinegar based and at the time made some pretty meh pulled pork on it's own into a pretty great bite..... I do think the pulled pork has improved since the early days of Maple's but, like you, still think it's the weakest of Edge Craft's offerings. <--- And note that this doesn't mean I think the pulled pork was bad... It's just my least favorite of the meats served there.

I will say that I used the leftover pulled pork, I had mixed in with some of the Edge Craft spicy sauce, to make some pulled pork nachos and that was pretty tasty.

I will say that I used the leftover pulled pork, I had mixed in with some of the Edge Craft spicy sauce, to make some pulled pork nachos and that was pretty tasty.

Not a bad idea...

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I will definitely be back. The fatty brisket is great. They were sold out of sausage by 12:45 today.

I will definitely be back. The fatty brisket is great. They were sold out of sausage by 12:45 today.

I have a feeling that's going to be a common occurrence. I was told they are making the sausage in house with brisket trimmings and if that is the case there is a limited supply of trimmings to make sausage with each day.... I don't know how aggressively Zach is trimming those briskets but when I trim a brisket it's about 99% fat I'm trimming...... Martin can probably verify if I'm correct on this since he makes sausages but I think the fat percent is usually about 30% in sausage.

Thanks a lot for the photos. Super jealous. Hope to try it out someday

Martin can probably verify if I'm correct on this since he makes sausages but I think the fat percent is usually about 30% in sausage.
around 20-30% is right for most sausage recipes... it's not as if 30% of the total weight has to be trimmings to get you to that fat level. trimmings are often used to supplement the fat already present in the meat used for the grind. from a business perspective, i wonder if house-made sausage is just a good way to get some profit out of those scraps instead of just throwing them away. if that's the case, there will always be a limited amount of sausage available.

I went back today. I got there at about the same time (11:15) and the wait was about half (25 mins) what it was on opening day. I was impressed the first day, but they've even improved on that. The brisket was better today. I think it was just a matter of them getting used to the smoker. Last time the sausage was sold out (thanks a lot Roger S :p), but I got some today. I have to say it was the best smoked sausage I've ever had. I tried the two remaining sides that I hadn't tried, potato salad and mac n cheese. The mac n cheese was really good even though I'm not a big mac n cheese guy. The potato salad was standard BBQ place fare.
This place is now my go to place for BBQ in the city. Hopefully they will add a few more days in the future.

Last time the sausage was sold out (thanks a lot Roger S :p), but I got some today. I have to say it was the best smoked sausage I've ever had.

HA! I only bought one link that day. I just ordered some of everything under orders of "You better not show back up at home without BBQ for me!" from the boss.

HA! I only bought one link that day. I just ordered some of everything under orders of "You better not show back up at home without BBQ for me!" from the boss.

All I'm saying is after you got your order they put up the "Sold Out" sign for the sausage. Not that I hold a grudge or anything:D

I'm glad to see them doing so well.

OKC needs more quality BBQ and less of the average-at-best stuff.

You guys are really selling me on this sausage.

I thought about going but got caught up with work. Also, TBH I'm a little concerned about standing in line with people. No, not because I don't want to wait, but because I wonder if there is adequate distancing going on.

Really I wish they did curbside pickup on call-ahead orders. I know it's not how they're set up, and I get it, but things are changing rapidly right now and the way I felt about this even a week or two ago was totally different.

The CDC should have never said that vaccinated folks could remove their masks. I understand why they did that, but now we know the guidance is wrong. Worse, one wonders what kind of naive bubble the CDC lives in to not realize that the non-vaccinated would rip their masks off even if the guidance didn't apply to them.

Hope to go some day soon when there isn't much of a line. Sunday perhaps?

This place still having long lines?

A friend just texted me and said he went down today and there was a substantial line before opening.

Yeah have a friend that went today as well. Said he got there at 11:00 and it was a 45 minute wait but by the time he left it had shortened a lot.

I FINALLY gave this place a rip and I'm thrilled that I did. Mr. Edge is not only an incredibly friendly guy, he is also someone who clearly cares about everything he is putting out, his staffing, and the entire customer experience.

Got there toward the end of the shift and was rewarded with a pound and a half of sliced brisket. Whoa! Wonderful peppery bark, and well seasoned without being overseasoned. Some BBQ folks just can't restrain themselves when they rub their brisket. Not the case with Zach. So, so good.

The brisket had a faint but not overpowering smoke essence, was juicy, and had the perfect signature pink smoke ring. I got lucky and got an end, which made a nice snack while I was putting my plate together (I did takeout).

The house made pickles were top notch. (I would kill to get pickles like that from a grocer, as they would go great on any burger or sandwich).

The sauces reminded me of some of the sauces I tried in Central Texas: a faint sweetness, but mostly the biting tang of vinegar and a somewhat thinner composition than the super thick sauces more common in Oklahoma.

Sides were very good. The potato salad was as good as any I've tried in a BBQ joint. My wife liked the elotes. I do love a good vinegar based cole slaw, and I can tell that Edge Craft's is good, but it could have used a tad more flavor, missing a bit of the sweetness they try to dial in using honey and vinegar.

After all of the hoopla of of other recent barbecue openings, I'm going to say unequivocally that Edge Craft is my favorite. It's really nice to be able to score legit Texas-style brisket in OKC.

Smoke ring and its relation to taste/quality is kind of an urban myth.

https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

Smoke ring and its relation to taste/quality is kind of an urban myth.

https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

Feeling pedantic today? :)

Feeling pedantic today? :)

Sadly, it's every day. :Smiley122

Went today. Had just about everything. It’s the best I’ve had in Oklahoma. Amazing food.

Went today. Had just about everything. It’s the best I’ve had in Oklahoma. Amazing food.

Ok i have to try this place... Does anyone have a picture of the menu?

Ok i have to try this place... Does anyone have a picture of the menu?

https://www.instagram.com/p/CR1jB6lLjWc/?utm_medium=copy_link

It is here. But not beer (no license yet).

https://www.instagram.com/p/CR1jB6lLjWc/?utm_medium=copy_link

It is here. But not beer (no license yet).

Thank You!

Smoke ring and its relation to taste/quality is kind of an urban myth.

https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

Yeah but it's still pretty. I know it means nothing, but I still like seeing one on my smoked meat at home.

Yeah but it's still pretty. I know it means nothing, but I still like seeing one on my smoked meat at home.

There is something to be said for attractiveness of presentation. We've made some fantastic pasta dishes and stews, but when we take pics of them, they're just beige....

There is something to be said for attractiveness of presentation. We've made some fantastic pasta dishes and stews, but when we take pics of them, they're just beige....

There's definitely an art to food photography. I have to apply a filter when i post my BBQ pics to Instagram so the food looks closer to real life.

Enjoyed the visit, but my, the turkey was Salty.

I thought the same of the turkey and the sausage. Very salty. Not sure it was just an odd batch but I let the owner know, and he said he is still refining his rubs. There's really no reason to eat anything other than the brisket, though, as it is the best in OKC.

New hours starting this week..... Will now be open Thursday-Sunday. 11:00 AM to Sold Out remains the same.

Adding Thursday is a good sign.


Anybody have a feel for how busy they have been of late?

Anybody have a feel for how busy they have been of late?

Co-worker told me he went over there a few weeks ago on a Friday and the line was as long as it was when we went on opening day.

I've not been back since that opening day trip but we're going to head over there Thursday. Hoping they have a repeat of the Chorizo and Oaxaca cheese sausage he posted a pic of last week because it looked amazing!

A Chorizo and Oaxaca cheese sausage sounds like something I need to know more about.

A Chorizo and Oaxaca cheese sausage sounds like something I need to know more about.

Here's a link to the pic.... https://www.instagram.com/p/CV-2WaYLGwV/

Here's a link to the pic.... https://www.instagram.com/p/CV-2WaYLGwV/

that looks incredible

Here's a link to the pic.... https://www.instagram.com/p/CV-2WaYLGwV/

As tempting as it is, I am not making an Instagram account just to look at their sausages.

As tempting as it is, I am not making an Instagram account just to look at their sausages.
You don’t have to… Just follow the link to look at the sausage.

😆

As tempting as it is, I am not making an Instagram account just to look at their sausages.

perhaps you're on mobile and it's redirecting you to the app? i can view the pics just fine and i don't have an instagram account.

I am using Chrome on a Windows PC, I click the link and then I get taken directly to the Instagram Login page. Even in an incognito window.

Edit: No Instagram account, no Facebook account either. There's an offhand chance having an authenticated Facebook account is letting some of you guys sneak through the login rule that is stopping me.

I am using Chrome on a Windows PC, I click the link and then I get taken directly to the Instagram Login page. Even in an incognito window.

Edit: No Instagram account, no Facebook account either. There's an offhand chance having an authenticated Facebook account is letting some of you guys sneak through the login rule that is stopping me.

Luckily I am well versed in the internet. https://imginn.com/edge_craftbbq/

Use an Ad blocker though (I recommend uBlock Origin).

Luckily I am well versed in the internet. https://imginn.com/edge_craftbbq/

Use an Ad blocker though (I recommend uBlock Origin).

I actually tried that site earlier today but could not get it to work, probably because I did not know the right account name edge_craftbbq to use. Your link worked great though so thanks, and yes those do look like excellent sausages.

I am using Chrome on a Windows PC, I click the link and then I get taken directly to the Instagram Login page. Even in an incognito window.

Edit: No Instagram account, no Facebook account either. There's an offhand chance having an authenticated Facebook account is letting some of you guys sneak through the login rule that is stopping me.

I have have no Facebook accounts (Facebook, Instagram, WhatsApp), but could see the image on the Firefox browser on my computer. But, I often get the login page too so it must depend on browser or something.

Went to try that chorizo and oaxaca sausage and the new brussel sprout side today. If my images appear sideways click on them and they should be viewable with a head tilt.

Zach wasn't happy with how the sausages came out, so he didn't have them listed on the menu board, but he let me sample one with the caveat that he wasn't happy with the casing but the flavor was on.

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He was right.... The flavor was great but the casing really needed the snap to go with the softness of the chorizo texture. Hopefully he can figure out the casing issue because the sausage was really good otherwise.

Also tried his new side dish that replaces smoked elote on the menu.... Fried brussel sprouts with house made bacon and a sorghum dressing topped with pecans.

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This was a pretty amazing side. The pecans could maybe be candied to kick it up even more but this got a thumbs up from everyone with me that tried them.... I'm not going to say if you don't like brussel sprouts this is going to persuade you otherwise but if you like brussel sprouts.... Get this!

Fatty brisket and spare rib were on point today too. He's altered his recipes slightly and has gotten a handle on that new smoker and I think everything I had today was even better than it was opening day.... always good to see a pitmaster refining his product.

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Saw those brussel sprouts on Instagram. I gotta get those…

Went today and Zach was had a special which was something call Bacon Ribs. I had never heard of this, but he told me that they were ribs that still had pork belly attached. He said he had aged it for a week and smoked it twice. It was incredible. He said that he hopes to do more soon.
And BTW, they had the longest line I'd seen there since opening day.

And BTW, they had the longest line I'd seen there since opening day.

I'm very glad to hear this.

They work very hard and are doing things right.

Went today and Zach was had a special which was something call Bacon Ribs. I had never heard of this, but he told me that they were ribs that still had pork belly attached. He said he had aged it for a week and smoked it twice. It was incredible. He said that he hopes to do more soon.
And BTW, they had the longest line I'd seen there since opening day.

I'm so jealous you got to have those. I saw the picture and knew they would be a huge hit.

Daniel Vaughn (The BBQ Snob and BBQ Editor for Texas Monthly) dropped a glowing comment about Edge Craft over the weekend and he's not known for pulling any punches on his BBQ opinions.

I compared what Zach was doing at Maple's to some of the best I had tried in Texas and I've hit most of the Top 10 Texas Monthly spots when I was blogging.

Zach has been cooking up these Bacon Ribs. Dear lord it is like looking at porn when he posts on instagram.

Zach has been cooking up these Bacon Ribs. Dear lord it is like looking at porn when he posts on instagram.

Yeah I've seen those pics and they do look pretty amazing. Also I'm a fan of anything pork belly.